Curried Rice and Chicken |  |
Ingredients
| 3/4 | lb.
boneless, skinless chicken breasts or thighs
| | 2 | tsp.
olive oil
| | 1/2 | cup
chopped onion
| | 1/4 | cup
chopped red bell pepper
| | 1 | clove garlic, minced
| | 1/2 | tsp.
curry powder
| | 1 | cup
long-grain rice
| | 2 | cups
chicken broth
| | 1 | cup
frozen peas and carrots, thawed
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Directions
 | Cut chicken into 3/4-inch pieces. In large saucepan brown chicken in hot oil. Add onion, bell pepper and garlic. Cook until onion is tender. Stir in curry powder. |  | Stir in rice, broth, salt and pepper to taste; bring to boiling. Reduce heat, cover and simmer 10 minutes. Stir in peas and carrots. Cover and cook 5 minutes more or until rice is tender. Add water a few tablespoons at a time if rice seems dry. |
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